Moist Pumpkin Bread
This is my go-to pumpkin bread when I want a soft, moist loaf with plenty of pumpkin and warm cinnamon spice.
Ingredients
- 1¾ cups 220g all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp fine salt
- 2 large eggs, room temperature
- 1 cup 245g pure pumpkin puree
- ½ cup neutral oil
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup whole milk, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp coarse sugar, optional
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9 × 5-inch loaf pan and line with parchment paper, leaving enough overhang to lift out the bread.
- Whisk flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a medium bowl.
- In a large bowl, whisk eggs, pumpkin puree, oil, brown sugar, granulated sugar, milk, and vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture just until no dry flour remains. Do not overmix. Fold in chopped nuts, if using.
- Pour batter into the prepared pan and smooth the top. Sprinkle with coarse sugar, if using.
- Bake for 55–65 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil. For an extra doneness check, the center should reach about 200–205°F.
- Cool in the pan for 15 minutes, then lift onto a wire rack and cool for at least 45 minutes before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure flour by spooning and leveling it, or use 220g for the most consistent texture.
- Stop mixing as soon as the flour disappears to keep the bread tender.
- Avoid opening the oven during the first 45 minutes of baking.
- Let the loaf cool before slicing so the center finishes setting and doesn't turn gummy.